We will not argue how many housewives, so many options for cooking borscht. And this borsch with sorrel and vegetables in chicken broth is not only very tasty, but also economical. And it's easy to prepare.
Cooking time 2 hours
Chicken soup set 500 g
White cabbage 200 g
Tomato juice 100 ml
Onion 2 pcs
Tomatoes 2 pcs
Potatoes 2 pcs
Bell pepper 1 pc
Parsley (greens) 1 bunch
Sorrel 1 bunch
Vegetable oil 2-3 tbsp. l.
Salt to taste
Rinse the chicken bones well, peel the onions (leave the green part).
Place the chicken and onions in a saucepan and cover with cold water. Cook until boiling, remove foam.
Reduce heat and cook broth for 1-1.5 hours. Remove chicken and onion from the finished broth. Strain the broth. Remove the meat from the bones.
Rinse and peel tomatoes, onions and peppers.
In a frying pan with vegetable oil, fry finely chopped onions and diced peppers.
Add the diced tomatoes.
Add tomato juice and simmer for 3-5 minutes.
Peel and dice the potatoes. Add to broth.
Add shredded cabbage.
Add the stewed vegetables from the pan. Cook for 2-3 minutes. Rinse greens and chop finely, add to soup and salt.
Ready borscht should be insisted under the lid for 10 minutes and can be served.